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Smoked Tuna Belly Tacos by Journey South

Traeger Kitchen


Smoked Tuna Belly Tacos by Journey South

Prep Time

20

Minutes

Cook Time

15

Minutes

Serves

4 - 6

People

Effort

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What's this?

Transform your fresh catch into cool & crunchy tacos. Smoked tuna belly is wrapped in a tortilla and topped with a ginger-honey coleslaw for one tasty deep-sea bite.

Ingredients

  • 3 Pound Ahi Tuna Belly

  • 3 Tablespoon olive oil

  • 1/4 Cup Traeger Leinenkugel's Summer Shandy Rub

  • 1 Pieces Ginger, grated

  • 3 Tablespoon rice vinegar

  • 1 Tablespoon honey

  • 1/8 Teaspoon crushed red pepper

  • 1/2 Teaspoon salt

  • 1/4 Teaspoon ground black pepper

  • 1/4 Teaspoon fish sauce

  • 1 Whole Pineapple, sliced

  • 1 Head shredded cabbage

  • 2 Whole shredded carrots

  • 3 Tablespoon cilantro

Steps

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
  • 2

    Brush the tuna with a light layer of olive oil then coat with a layer of Leinenkugel's Summer Shandy Rub.
  • 3

    Let tuna sit for 10 minutes while coleslaw is prepared.
  • 4

    For the Coleslaw: Whisk together ginger, vinegar, honey, red pepper flakes, salt, pepper, and fish sauce.
  • 5

    In a large bowl, toss together the pineapple, cabbage, and carrots. Combine thoroughly with dressing.
  • 6

    Place the fish on the grill and cook for three minutes on each side. Remove the fish from the grill and let it rest for 5 minutes before thinly slicing.
  • 7

    Assemble the tacos with the fish and coleslaw and top with chopped cilantro. Enjoy!